Instant Pot Barley Salad with Lemon-Tahini Dressing
This simple vegetable salad is hearty, bright, and fresh.
Keywords
- Main Courses
- Grains
- Vegan
- Vegetarian
- Weeknight
- Pressure Cooker
- Salads
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Cooking tools:
- Pressure cooker
- Microplane
- Colander
- Baking sheet
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Serving platter
- Spoon
- Kitchen timer
Ingredients
- 1½ cups pearl barley
- 5 tablespoons extra-virgin olive oil, divided
- 1½ teaspoons table salt, for cooking barley
- ¼ cup tahini
- 1 teaspoon grated lemon zest plus ¼ cup juice (2 lemons)
- 1 tablespoon sumac, divided
- 1 garlic clove, minced
- ¾ teaspoon table salt
- 1 English cucumber, cut into ½-inch pieces
- 1 carrot, peeled and shredded
- 1 red bell pepper, stemmed, seeded, and chopped
- 4 scallions, sliced thin
- 2 tablespoons finely chopped jarred hot cherry peppers
- ¼ cup coarsely chopped fresh mint
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